1 lb Beef marrow bones 2 qt ;Water 1 Onion; cubed 1/2" 1 Carrot; sliced 2 Celery ribs; w/leaves sliced 1 Turnip; peeled cubed 1/2" 8 Peppercorns, whole 2 Bay leaves 4 tb Parsley; fresh; chopped 4 tb Dill, fresh; chopped 3 lb Beef rump roast, boneless 1 1/2 ts Salt 2 Garlic clove; chopped Place the peppercorns, bay leaves, parsley, and dill into a small cloth bag. Tie the bag closed. Put water, marrow bones,, the bag of spices, the vegetables, & salt into a large pot. Bring to a boil over high heat, skim the foam off as it occurs. Cook for 10 minutes at a boil, add the beef roast, boil for 3 minutes, reduce heat to low, cover, and simmer for 3 1/2 hours. Be sure to skim occassionaly. Remove from heat, remove the roast from the pot, slice for serving. * NOTE: This is excellent with a honey-onion sauce. ORIGIN: Tantiana Shulenko, Slavutych-Ukraine, circa 1995 per Don Houston Fidonet COOKING echo
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